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September 16, 2025
Indian Sabji Recipe Recipe
Indian sabji recipe represents the traditional way to prepare most vegetables in the regional style from husband's area, offering versatile preparation methods for various ingredients. This authentic approach demonstrates how fundamental Indian cooking techniques can be applied across different vegetables while maintaining regional character and traditional flavors. The traditional way ensures genuine preparation methods that have been passed down through local cultural heritage and family cooking experience. This regional specificity guarantees authentic flavors rather than generalized Indian cooking that might miss essential local characteristics. The versatile nature makes this preparation valuable for numerous vegetables while honoring specific regional cooking traditions and techniques.
This is the traditional way to prepare most vegetables in the part of India my husband is from. You can substitute other vegetables into this recipe as well: eggplant and potato, or cauliflower and potato, or peas and carrots. Serve with flat bread, dal, and jeera rice.
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients
2 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon red chile powder
½ head cabbage, sliced
2 potatoes, chopped
1 tablespoon ginger-garlic paste
1 teaspoon salt
½ cup water, or as needed
¼ cup chopped fresh cilantro, or to taste
Directions
Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.
Cook’s Note
Cayenne pepper can be substituted for the red chile powder. If you don’t have ginger-garlic paste, just use equal parts fresh ginger and garlic and mash it up.
To make jeera rice, heat about 1 tablespoon oil in a pan. When hot, add 1/2 teaspoon cumin seeds, fry for a minute. Add 1 cup of basmati rice. Stir to coat and let it fry for a minute or 2. Add 2 cups of water and 1/2 teaspoon salt. When the water boils, cut it down to low and cook, covered, for 15 to 20 minutes.
Nutrition Facts (per serving)
| 204 | Calories |
| 8g | Fat |
| 29g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 204 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 3% |
| Sodium 749mg | 33% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 7g | 26% |
| Total Sugars 6g | |
| Protein 5g | 9% |
| Vitamin C 76mg | 85% |
| Calcium 97mg | 7% |
| Iron 2mg | 13% |
| Potassium 744mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
